Liangban Huanggua
Liangban Huanggua
About this Recipe
Making cucumber pickles for Nai Nai (my grandmother) gave me a reason to practice my roll-cutting knife skills. I remember being mesmerized by the technique when I would tippy toe to peer at the action on my mother’s cutting board. Tossing the cucumber with salt and having to wait a few minutes before dressing them with rice vinegar added to the anticipation and pleasure of eating. A delicate lace of finely ground white pepper (fermented black peppercorns) and a few drops of sesame oil balance the pickles with an earthy edge and touch of richness. I always select small cucumbers, which Nai Nai prefers, and if watermelon is in season, I go for one with a thick rind, to use in place of cucumbers.
The Benefits
Cucumbers are full of fiber and vitamins, and the addition of garlic, chile, and sesame makes this a super healthy snack or addition to any meal.
Ingredients
Serves 2
- 8 to 10 oz (225 to 285 g) Japanese or Persian cucumbers (you can also use peeled watermelon rind)
- 3/4 tsp salt
- 3 Tbsp (45 ml) rice vinegar or apple cider vinegar or a combination of the two
- 1 or 2 garlic cloves, smashed and finely chopped
- Pinch of crushed dried hot chile peppers or freshly ground white pepper
- 1/2 Tbsp sesame oil
- 1 tsp or so toasted sesame seeds for garnish
Directions
-
Step 1
Cut the cleaned cucumbers into oblique chunks (cut on a diagonal and rotate the cucumber a quarter-turn after each cut) about 1-inch thick. -
Step 2
Put the cucumbers in a mixing bowl with the salt. Distribute the salt as evenly as you can by tossing with your hands. Cover with a plate and allow to sit for at least 15 minutes at room temperature, or until the vegetables release water and become bendy. -
Step 3
To the bowl add the vinegar, garlic, chile or pepper, and a few dashes of sesame oil. Taste and make adjustments as you wish. If not serving right away, toss periodically to re-distribute marinade and refrigerate. Best if eaten within a couple days. Sprinkle toasted sesame seeds over pickles when ready to serve.
Photo by Jeni Afuso
About the author
Jessica Wang
Jessica Wang is a trained pastry chef turned full-time pickler. An advocate for local produce, she juggles her time as the founder of fermentation workshop, Picklé, and the neighborhood market concept, Gu Grocery.
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